Broccoli Salad

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Broccoli Salad

Chilled broccoli with an Oriental dressing makes an excellent accompaniment for barbecued chicken or pork.

Yield: Serves 4


  • 1 medium bunch broccoli
  • 1/2 cup rice vinegar
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 1 garlic dove, pressed
  • 1 tablespoon minced fresh ginger
  • Salt and freshly ground black pepper
  • 1 tablespoon toasted sesame seed


Separate the broccoli into flowerets, cutting any large flowerets in half to promote even cooking. Reserve the stalks for another use. Boil the flowerets gently in salted water until crisp-tender. Or microwave by placing the flowerets in a covered casserole with 1/4 cup of water and cooking on high power for 5 to 8 minutes. Transfer the broccoli to a colander set under cold running water. Drain thoroughly and shake to remove as much water as possible. Place in a large bowl.

In a saucepan, combine the vinegar, soy sauce, and honey. Stir over medium heat until the honey melts. Add the garlic and ginger and bring the mixture to a boil. Remove from the heat and pour over the broccoli. Toss to coat evenly. Cover with plastic wrap and refrigerate for 6 to 8 hours, stirring occasionally. Season with salt and pepper and sprinkle on the toasted sesame seed before serving.

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